Scrumptious Occasions Catering
About us
At Scrumptious Occasions Catering, we believe every gathering deserves to be extraordinary. Whether you're hosting an intimate backyard BBQ, a grand wine country wedding, a working lunch, or a large corporate event, we bring the same passion for exceptional food and thoughtful presentation to every table.
We source the finest local ingredients and craft each menu around your unique vision — your taste, your style, your budget. From the first bite to the last toast, our commitment to excellence ensures your event is everything you imagined and more.
Let us handle the details so you can savor every moment. We'd love to help make your next occasion truly scrumptious.
Chef Munther
A Bay Area native and Marin County resident, Restaurateur and Chef Munther Massarweh is the force behind two of Novato's most celebrated dining destinations — The Speakeasy and The Board Room. A long-established favorite in Marin County, The Speakeasy's expansion into The Board Room brought a classic steakhouse experience with Italian influences, prime steaks, fine wines, and live piano music — all with the hospitality that has made it a true local institution.
Munther's story stretches back decades. He earned his culinary reputation at Chicago's world-famous Pump Room, where he served as Executive Chef for five years, shaped by his time with the renowned Lettuce Entertain You Corporation. Before heading to the Midwest, he ran restaurants throughout San Francisco including McCormick & Koleto's, Perry's, The Fillmore Bar & Grill, and Club Eleven. After Chicago, he opened his first restaurant in Hawaii before returning home to the Bay Area.
Back in the San Francisco Bay Area, he became the driving force behind beloved concepts including Tin Pan Asian Bistro, The Bistro at Glen Ellen, Bourbon & Beef in Oakland, and the wildly popular Wildfox and Blacksteer steakhouses. The demand for his elegant food and personal approach to hospitality made the opening of Scrumptious Occasions Catering a natural addition to his portfolio — and his decades of experience are what make him one of the region's most respected chefs, operators, and caterers.
